Butternut Squash Sweet Potato Curry Recipes

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BUTTERNUT SQUASH & SWEET POTATO CURRY



Butternut Squash & Sweet Potato Curry image

Make and share this Butternut Squash & Sweet Potato Curry recipe from Food.com.

Provided by ResyopUK

Categories     Curries

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons vegetable oil
1 large onion, chopped
3 garlic cloves, crushed
1 lb butternut squash, peeled and cut into 1-inch cubes
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 lb potato, peeled and cut into 1-inch cubes
1 large cooking apple, peeled, cored and cut into large chunks
2 -3 teaspoons curry paste (you choose the strength!)
1 teaspoon turmeric powder
1 inch fresh ginger, grated
2 bay leaves
2 cups vegetable stock
salt & freshly ground black pepper

Steps:

  • Heat the oil in a large saucepan and fry the onions for 4 - 5 minutes until golden.
  • Add the garlic, squash, sweet potatoes, potato and apple. Stir in the curry paste, turmeric powder, ginger, bay leaves, stock and seasoning to taste.
  • Bring to the boil, stir well, then cover for 15 - 20 minutes until vegetables are cooked to liking. Stir from time to time.
  • Serve with boiled basmati rice.

Nutrition Facts : Calories 409.6, Fat 9.8, SaturatedFat 1.4, Sodium 67, Carbohydrate 78.8, Fiber 12.3, Sugar 18.1, Protein 7.1

BUTTERNUT SQUASH SWEET POTATO SOUP



Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
  • Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
  • Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  • Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

BUTTERNUT CURRY



Butternut Curry image

Try making this curry when the squash is coming fast and furious in your garden. It's wonderful over rice and with crusty bread to soak up the tasty sauce.-Emilee Gettle, Mansfield, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 15

1 medium onion, chopped
1 large sweet yellow pepper, chopped
1 large sweet red pepper, chopped
2 tablespoons canola oil, divided
6 garlic cloves, minced
5 cups cubed peeled butternut squash
2 cups V8 juice
1 can (13.66 ounces) coconut milk
2 tablespoons red curry paste
1 vegetable bouillon cube
1-1/2 teaspoons minced fresh gingerroot
1/4 teaspoon salt
Dash cayenne pepper
Hot cooked rice
Fresh basil leaves, optional

Steps:

  • In a large skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender. Add garlic; cook 1 minute longer. Remove from the pan and set aside., In the same skillet, saute squash in remaining oil for 5 minutes. Add the V8 juice, coconut milk, curry paste, bouillon, ginger, salt, cayenne and reserved onion mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until squash is tender. Serve with rice. Garnish with basil if desired.

Nutrition Facts :

BUTTERNUT SQUASH AND SWEET POTATO CURRY



Butternut Squash and Sweet Potato Curry image

This one is an African inspired recipe with fruit and vegetables. I like to serve this in bowls on top of some basmati rice.

Provided by Lene8655

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, roughly chopped
3 garlic cloves, crushed
500 g butternut squash, squash. seeded and cut into chunks
2 small sweet potatoes, cut into chunks
450 g potatoes, cut into chunks
1 apple, cored and cut into chunks
2 teaspoons mild curry paste
1 teaspoon turmeric
2 1/2 cm piece fresh gingerroot, peeled and finely chopped
2 bay leaves
500 ml vegetable stock
50 g raisins
salt & freshly ground black pepper
4 tablespoons plain yogurt

Steps:

  • Heat the oil in a large pan and fry the onions for 4-5 minutes until golden.
  • Add the garlic, butternut squash, sweet potatoes, potatoes and apple. Then stir in the curry paste, turmeric, ginger, bay leaves, stock, raisins and plenty of seasoning.
  • Bring to the boil, stir well, then cover and simmer for 15-20 minutes, stirring occasionally, until the vegetables are just tender. Spoon into bowls and add a spoonful of yogurt and serve over basmati rice.

Nutrition Facts : Calories 369, Fat 7.8, SaturatedFat 1.3, Cholesterol 2, Sodium 58.9, Carbohydrate 74.1, Fiber 9.2, Sugar 24.5, Protein 6.3

VEGAN POTATO AND BUTTERNUT SQUASH CURRY



Vegan Potato and Butternut Squash Curry image

A yummy Indian-style food! Great for a vegan or vegetarian!

Provided by Madi

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 6

Number Of Ingredients 13

2 tablespoons oil, or as needed
1 onion, chopped
1 teaspoon Madras curry powder, or to taste
1 chile pepper, seeded and chopped, or to taste
1 (14 ounce) can coconut milk
1 butternut squash, peeled and cubed
6 small (3 ounce) potatoes, scrubbed and halved, or to taste
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
¼ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
⅛ teaspoon ground cinnamon
salt and ground black pepper to taste

Steps:

  • Heat oil in a large saucepan over medium heat. Add onion; cook and stir until soft, 1 to 3 minutes. Add curry powder and chile; cook and stir 2 to 3 minutes more, adding a splash of water if needed to prevent burning. Stir in coconut milk. Add butternut squash and potatoes. Reduce heat and simmer until vegetables are tender, about 30 minutes.
  • Season with cumin, coriander, turmeric, cayenne, cinnamon, salt, and pepper.

Nutrition Facts : Calories 335.3 calories, Carbohydrate 41.7 g, Fat 19.1 g, Fiber 7.2 g, Protein 5.5 g, SaturatedFat 13 g, Sodium 49.5 mg, Sugar 6.4 g

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